Combine the yeast, water, oil, sugar and salt in a large bowl; whisk together and let sit for 5 minutes. Add 1½ cups of the flour blend and mix with a spoon to incorporate.

Add 1 more cup of the flour, reserving ½ cup. Lightly dust your hands with flour to prevent sticking, and then mix ingredients.

Transfer dough to a lightly floured work surface and knead for 5-10 minutes. Add flour from remaining ½ cup as necessary to form a smooth, elastic dough (dough should not be sticky).

Transfer dough to a lightly oiled bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place for an hour; the dough should double in size.

Divide the pizza dough into two balls and refrigerate for 1 hour on a lightly floured plate. Allow the dough to reach room temperature again before shaping. (The dough can be refrigerated for up to 2 days, though you should let it reach room temperature again before shaping.)